Best Amount Of Cake Batter For Cupcakes?

Decorating By TheCakerator Updated 19 May 2010 , 8:47pm by Kitagrl

TheCakerator Posted 19 May 2010 , 7:32pm
post #1 of 8

I was wondering if anyone knew off hand what the "right" amount of cake batter to use in your everyday standard cupcake size liners would be, to get a nice flat smooth top? Thanks!

7 replies
dreamcakesmom Posted 19 May 2010 , 7:39pm
post #2 of 8

For my choc and my vanilla formulas I do about 48-50 grams of each. There will be some variation depending on your batter weight, rise of cake recipe, etc but that would be a good starting point

Babarooskie Posted 19 May 2010 , 7:40pm
post #3 of 8

I always measure 1/3 full of the cup. Always use an ice scream scooper!

KHalstead Posted 19 May 2010 , 7:56pm
post #4 of 8

I use a 2 oz. ice cream scooper I level the scoop off by scraping it on the side of the bowl...perfect amount for cupcakes. If you use chocolate batter go just shy of the full 2 oz. since it will rise more.

However if you don't want to bother you can always cut the tops off the cupcakes..........OR if you get a slight hump you can just push a cutting board/cookie sheet down on top of them when they come out of the oven and hold for a minute, that will make all the tops nice and flat.

Reducing your heat to 325 and baking longer helps them stay flat as well!

TexasSugar Posted 19 May 2010 , 7:56pm
post #5 of 8

I use an ice cream scoop myself.

I want to say if you fill the cupcake wrapper 1/2 full you will get a flatter top. If you fill it 2/3rds full it will dome some.

TheCakerator Posted 19 May 2010 , 8:31pm
post #6 of 8

thanks everyone. In the past I have used a cake pan to smooth out the tops, unfortunately at that point they end up bulging over the sides of the cupcake wrapper icon_sad.gif I can't really cut off the tops this time because the decoration on them is just a flower piped onto it, not completely frosted. I don't have an ice cream scooper, but I do have a melon baller, I wonder if that would work?

KHalstead Posted 19 May 2010 , 8:43pm
post #7 of 8

if you're having part of the cc showing on top and want it perfectly flat and flush with the wrapper go with the 2 oz. scoop and lower your temp. to 325 and bake for 20-25 min.

Kitagrl Posted 19 May 2010 , 8:47pm
post #8 of 8

Yep I use the 2oz scoop...depends on the recipe as to how they bake up tho.

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